Evening salad with rice and chicken

Description

Very tasty, hearty salad, which no one component dominates. Together they create a unique, bright flavor.

Ingredients

Chicken fillet

330 g
Figure

300 g
Cherry tomatoes

150 g
Avocado

1 piece
Garlic

1 tooth
Greens

10 g
Seasoning

1 piece
Salt
Peppers red hot chilli

0.25 tsp
Sunflower oil

4 Tbsp
Sauce
Lemon juice

1 Tbsp

Cooking

Fillet with bone wrapped in a sheet of Maggi and leave overnight in the fridge. In the morning, a cooked fillet in salted water, removing the sheet. ( Chicken corn-fed mostly corn. The chicken is larger and the meat more tender than conventional chicken ).

Crisp rice cooked in salted water with the addition of turmeric. Poured it into a bowl. Avocado cleaned, cut cubes, misted with lemon juice and put in the pic. Garlic finely cut.

Chicken fillet cut cubes and also put in a bowl. Sweet cherry tomatoes cut into four pieces and shifted to the rest of the ingredients. Cut the greens and poured in a bowl. Sprinkled on some salt, pepper and added a sweet chili sauce.